2 oz. London dry gin (FIG makes use of Sipsmith)
3/4 oz. spiced Bärenjäger
1/2 oz. recent lemon juice
1/4 oz. Drambuie
Instruments: shaker, strainer, fine-mesh strainer
Glass: rocks
Garnish: thinly sliced lemon wheel
Mix all the elements in a shaker. Add ice to the shaker and shake vigorously, then tremendous pressure right into a rocks glass full of recent ice and garnish with a thinly sliced lemon wheel tucked into the glass.
Spiced Bärenjäger
Place a 750 ml bottle of Bärenjäger within the freezer and chill for no less than one hour. Assemble a water tub and set it to 140 levels Fahrenheit. Vacuum seal the chilled Bärenjäger, 2 cinnamon sticks, 10 cloves, 4 juniper berries, and half a star anise in a giant vacuum bag. Add the sealed bag to the water tub: wait for the bathtub to achieve 140 levels Fahrenheit once more, then cook dinner for two hours. Afterward, take away the vacuum bag and place it in an ice tub to chill for 20 minutes. Pressure the liqueur via a espresso filter and right into a sealable container. Retailer the spiced liqueur refrigerated for as much as 2 months.
Ashley Dods, FIG Restaurant, Charleston
